BUTTERNUT SQUASH SOUP

Time for all of the winter soups...this soup is on page 5!  Bon Appetit!

1 large peeled butternut squash
3 tablespoons of butter
1 large onion chopped
2 ribs of celery diced in half moons
32 ounce box of Swanson's chicken broth
1 tsp of white pepper
1 tsp of ground nutmeg
salt to taste
sour cream and extra nutmeg

In a large, heavy bottomed pot, melt the butter. Sauté the onion and celery for 3 to 6 minutes or until the onions are translucent. Add the chicken broth and the peeled squash that has been cut into one inch pieces. Bring to a boil. Reduce heat and simmer for 45 minutes. Ladle out the softened squash and place into a blender or food processor; puree, reserving the liquid. Add the pepper, nutmeg and salt to this mixture. Return this mixture to the pot of liquid. Whisk until creamy. Reheat. Ladle the soup into bowls serving each with a dollop of sour cream and a dusting of nutmeg.